Sweet Pan Fried Delicata Squash Recipe

Delicata squash with its soft enough to eat skin can be glazed to perfectionPhoto by Masha Davydova

Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.Photo by Masha Davydova

Simply Vibrant(Roost Books, 2018), by Anya Kassoff, shows you how to create delicious recipes using fresh seasonal produce. You can use everyday ingredients by following practical preparations with a modern twist. By following template-style recipes, you can create easy and affordable meals for any part of the day. The following excerpt is from Chapter 8, “Just Veggies.”

I thought I knew everything about the possibilities of cooking squash, until I tried this stovetop method of flashing thin rings of delicata squash in a pan, then glazing them in a thick, garlicky sauce of honey, miso, vinegar and tamari. The result amaze s me every time with the abundance of various flavors, from umami, to sour, to sweet. It is worth seeking out delicata squash for recipe, as its skin is soft enough to eat, and its shape makes for those ornate, perfectly portioned rings.

Ingredients:

1/2 tablespoon brown rice vinegar or lime juice

1-1/2 tablespoon lime juice –divided

1 teaspoon chili sauce, such as sriracha

1-1/2 tablespoon tamari or shoyu soy sauce

1 tablespoon white sweet miso paste

1/2 tablespoon honey

2 tablespoons neutral coconut oil - divided

1 medium delicata squash - seeded and sliced into 3/8-inch rings

1 teaspoon sesame oil

3 large garlic cloves - thinly sliced

1 tablespoon toasted sesame seeds

1 tablespoon finely chopped basil or green onion –optional

Instructions:

Combine brown rice vinegar, 1 tablespoon lime juice, sriracha and tamari in a small bowl, set

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